Char Siu Bao

I grew up eating bao or as we call it in Malaysia pao. We’d wait for the pao man to come around midnight on Fridays and Saturdays. My favourite is Char Siu Pao. This is the dumpling with sweet pork filling. I’ve made it a few times in Malaysia, but we’d buy it most of the time. When I found it in the Chinese store in Mississauga a few years ago I was excited to take a huge bite into it, but I was disappointed with the taste, so I decided to make it again; and I’ve been making it ever since.

If you are into baking, making bao should be simple. These baos can be steamed or fried. I like to use the bread machine to mix and rise the dough. Go ahead and use your hands or mixing bowl. You’re good as long as you get a smooth dough ball that comes together.